Brunch at Bottega Louie: Smoked Salmon Benedict & Salmon Mille-feuille

The reemergence of a formal brunch in recent years has reignited lots of classic dishes. Before my weekly “brunch feast” I hadn’t given much thought to dishes like smoked salmon benedict or salon mille-feuille since my days in Europe. While brunching at Bottega, I got into a conversation with my dining party about the origins of the dishes. I’m inquisitive and like to known how food combinations and recipes come about so I have a bunch of food knowledge that is now home to is this blog. I’m “hopefully” going to school you a little bit on something interesting about both these dishes, as if the Food Network hasn’t done enough of that already! 

Poached eggs, smoked wild salmon, crème
fraîche, red onions, sautéed greens &
hollandaise sauce on a potato pancake

The smoked salmon benedict is of course a modification of the eggs benedict and actually has a long history in American restaurants. It was first recorded that the eggs benedict was created in the mid 1800’s by Chef Charles Ranhofer in America’s first public restaurant. He is also the author of "The Epicurean”. From there the story travels in time back to France (which seems to be the origin of everything wonderfully good).  Throughout history, chef’s rediscover and reinvent the eggs benedict which brings us to the smoked salmon benedict, a new take on an original - salted cod. Now if you are caribbean that you have a very close and personal understanding of salted cod. It is yummy but an acquired taste for those who like salty fish. Smoked salmon has a much milder taste compared to salted cod fish but its not lox which would be too strong. I personally think the smoked salmon is a replacement of the salted cod used in France as it would add a similar taste with less tartness. 

Smoked salmon & crème fraîche layered
with puff pastry

The mille-feuille is a three layers of puff pastry but in France there is a difference in terms of the filling which lies between the pastry layers. Mille-feuille’s can be made with almost anything in between the pastry. You will find that most recipes are for deserts but salmon is quite popular. 

The mille-ffeuille dates back before Marie Antoinette Careme who was famously known for her elaborate dishes. However, it’s origins are not clearly known but it is clear how the mille-feuille has become synonymous with a napoleon. Nonetheless, without the complex. The salmon mille-feuille is a bold and beautiful brunch time dish. It looked so good I honestly didn’t want to touch it. I just wanted to admire it in all of its bright glory. 

There are all different versions of a mille-feuille depending on the migration and interpretation of the dish. Russia has there own version. Australia, different countries in Africa, Greece and even French Canadians, created their own version replacing the puff pastry with graham crackers. Thats almost American! To top it off there is an actual competition for the best made mille-feuille.  

 So, my verdict for Bottega Louie’s eggs benedict and salmon mille-feuille? I loved both dishes. How could I not?! Actually Bottega ’s eggs benedict may be the most popular items on the menu. It’s beautiful to look at and very filling! If it wasn’t for the calories, I could possibly eat both dishes on the daily basis but Bottega might get tired of me being a window fixture. Next time, i’ll try something new on the menu as I’m feeling very adventurous these days! 

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